Passionfruit Coconut Ginger Chia Bowl (Printable Version)
Creamy coconut chia pudding topped with tropical passionfruit, mango, and crunchy coconut flakes for a refreshing morning meal.
# What You'll Need:
→ Chia Pudding
01 - 1/3 cup chia seeds
02 - 1 1/4 cups canned full-fat coconut milk
03 - 1 1/2 tablespoons maple syrup or agave nectar
04 - 1/2 teaspoon freshly grated ginger
05 - 1/2 teaspoon vanilla extract
06 - Pinch of sea salt
→ Toppings
07 - 2 passionfruits, pulp and seeds scooped out
08 - 1/2 cup fresh mango, diced
09 - 1/4 cup toasted coconut flakes
10 - 2 tablespoons roasted cashews, roughly chopped
11 - 1 tablespoon pumpkin seeds
12 - Extra maple syrup, to drizzle (optional)
# How To Make:
01 - In a medium mixing bowl, whisk together the chia seeds, coconut milk, maple syrup, freshly grated ginger, vanilla extract, and sea salt until thoroughly combined and smooth.
02 - Let the mixture rest for 5 minutes to allow the chia seeds to begin absorbing liquid, then whisk vigorously a second time to break up any forming clumps and ensure even distribution.
03 - Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight, until the mixture has thickened into a creamy, pudding-like consistency.
04 - Give the chilled chia pudding a final stir, then divide it evenly between two serving bowls, smoothing the surface with the back of a spoon.
05 - Top each bowl generously with passionfruit pulp and seeds, diced mango, toasted coconut flakes, chopped roasted cashews, and pumpkin seeds, arranging them in sections for a vibrant presentation.
06 - Drizzle with additional maple syrup if desired and serve immediately while chilled.
# Expert Advice:
01 -
- The ginger sneaks up on you in the best way, warming the whole bowl from the inside without overpowering the tropical fruit.
- Zero cooking means you can throw this together half asleep and wake up to something that feels genuinely indulgent.
02 -
- Skip the second whisk and you will find a solid chia pancake at the bottom of your bowl, which is technically edible but deeply disappointing.
- Light coconut milk works but the texture shifts from velvety to slightly watery, and you will need to add an extra tablespoon of chia seeds to compensate.
03 -
- Grate the ginger directly over the bowl so none of those precious juices escape onto your cutting board.
- Toast the coconut flakes in a dry skillet right before serving, the warmth and freshness makes a huge difference compared to store bought pre toasted ones.